Drain the ricotta well and then put it in a bowl and mash with a fork. Add the grated cheese and the breadcrumbs. Mix well.
Add the eggs, garlic, pepper and chopped parsley mix again until you have a soft homogeneous dough. If it seems dry add a little milk. If it seems too wet, add more breadcrumbs. It should feel like a soft meatball.
Form the dough into balls. The size depends on preference. Ours were about the size of a golf ball.
Place cherry tomatoes in a small cast iron skillet and bake for about 10 minutes at 450°. Once the tomatoes are slumped, remove from oven and remove stems
Cook the garlic cloves in olive oil until they start to soften. Add the cherry tomatoes.
Turn down the heat and simmer until they are combined. Add the passata and continue simmering for 10 minutes. Add salt and pepper to taste.
While the pasta is cooking add the ricotta balls to the tomato sauce.
After 5 minutes turn them gently and continue for another 5-10 minutes.
Plate the cooked pasta that you have mixed with some tomato sauce. Put 2-3 ricotta balls onto the pasta with some more tomato sauce.
2. Serve immediately with more grated cheese if required.